Ingredients
Warm, rustic, and full of flavor — this cozy slow-cooker soup is perfect for cold January nights.
2 cans (15 oz) white beans (cannellini or Great Northern),
drained and rinsed
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
4 cups low-sodium chicken or vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
½ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
2 cups fresh spinach or kale, roughly chopped
1 tbsp olive oil
Freshly grated Parmesan, for serving
Instructions
1. In a slow cooker, combine beans, onion, carrots, celery, garlic, tomatoes, broth, and seasonings.
2. Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
3. Stir in the spinach (or kale) and olive oil. Cook for another 10–15 minutes until greens wilt.
4. Serve warm, topped with Parmesan.